Grain-Free Cinnamon Swirl Pumpkin Bread

This Grain-Free Cinnamon Swirl Pumpkin Bread from The Whole Smiths is just what you need to complete your fall. Warm, spicy, and pumpkin-y! It's paleo, gluten-free and refined sugar-free.

Prep Time5mins

Cook Time40mins

Total Time45mins

Course: Breakfast, Dessert, Snack

Cuisine: Paleo

Servings: 6servings

Author: The Whole Smiths

Ingredients

2/3cupcanned pumpkin puree

3eggswhisked

1/4c.maple syrup

1tablespoonunsweetened almond milk

1teaspoonvanilla extract

1teaspoonlemon juice

1/2cupalmond flour

1/4cupcoconut flour

1teaspoonbaking soda

2teaspoonspumpkin pie spice

1/8teaspoonsalt

2teaspoonsmelted butter

1tablespooncoconut sugar

Instructions

Preheat oven to 350*. Lightly grease a loaf pan.

Add the pumpkin, eggs, almond milk, maple syrup, vanilla extract, and lemon juice to a large bowl and stir to combine well.

Add the almond flour, coconut flour, baking soda, 1&1/2 teaspoons of the pumpkin pie spice and salt to the same bowl and use a hand mixer to combine well so that the matter is smooth.

Combine the melted butter, coconut sugar and remaining pumpkin pie spice together in a small bowl.

Pour one half of the batter into the loaf pan and drizzle one half of the melted cinnamon butter mixer top. Use a small knife to swirl the cinnamon butter into the batter. Pour the remaining batter over top and drizzle the remaining cinnamon butter over top and swirl again with a small knife.

Bake the pumpkin bread for 40-50 minutes until a toothpick comes out clean when inserted into the center.